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 Creole Mustard Rib-eye 



2 beef rib-eye steaks, cut 1-2" thick

1 teaspoon Rouses Cajun seasoning or preferred rub

3 thick slices bacon

2 teaspoons butter

1/4 teaspoon Worcestershire sauce

3/4 teaspoon Zatarain's Creole mustard

1/2 cup thinly sliced red bell pepper

8 ounces small mushrooms, quartered

2 tablespoons crumbled smokey blue cheese



* Always allow steak to cool to room temperature before grilling, this allows for equal cooking temperatures. *

Prepare an outdoor grill using charcoal briquettes stacked 2 to 3 deep. Season the steaks on both sides with Rouses Cajun seasoning or rub.

While the charcoal heats up, fry the bacon in a skillet over medium-high heat until crisp. Remove from the skillet and drain on paper towels. Leave grease in the pan.

When the charcoal is covered with gray ashes, put the steaks on the grill. Cook for 12 minutes, turning once, or to your desired degree of doneness.

While the steaks are cooking, stir the butter, Worcestershire sauce and Zatarain's Creole mustard into the bacon grease. Cook and stir over medium-high heat until butter has melted. Add the red bell pepper and mushrooms; cook and stir until tender.

To serve, place steaks onto plates. Top with bacon, then smokey blue cheese and then the vegetables. Serve immediately.


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